Clam and Potato Casserole

Name: Clam and Potato Casserole
Ingredients: 1 quart clams; % cup butter or other fat; Y% cup flour; 1% teaspoons salt; dash pepper; %4 teaspoon curry powder; 1% quarts sliced cooked potatoes; %4 cup chopped onion; 2 tablespoons grated Parmesan cheese; paprika

From Seafood cookery from Carteret County kitchens, 1900

Serves 6.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2217Calories

191 gProtein

334 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories2217 kcal

Protein191 g

Carbohydrates334 g

Fiber52 g

Sugars0.2 g

Total Fat15 g

Saturated Fat4.2 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat2.8 g

Omega-30.2 g

Cholesterol294 mg

Sodium12766 mg

Potassium6413 mg

Calcium1209 mg

Iron103 mg

Magnesium652 mg

Phosphorus2790 mg

Zinc12 mg

Copper13 mg

Manganese23 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A885 mcg

Vitamin E6.9 mg

Vitamin K44 mcg

Vitamin B63.5 mg

Vitamin B12107 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)24 mg

Folate294 mcg

Choline620 mg

Caffeine0 mg

Water1841 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 12. The excerpt below is the record exactly as published.

CLAM AND POTATO CASSEROLE 1 quart clams % cup butter or other fat Y% cup flour 1% teaspoons salt dash pepper %4 teaspoon curry powder 1% cups clam liquor and milk 1% quarts sliced cooked potatoes %4 cup chopped onion 2 tablespoons grated Parmesan cheese paprika

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